Fondant

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Ingredients 4 ingredients

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Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

One pound white sugar and half cup water, stir over the fire until it dissolves, no longer.
Then boil, without stirring, until it makes a very soft ball when tested in water (cold).
Pour out on a platter and when slightly cool beat until you have a creamy mass, then work and knead with the hands until it is soft and smooth.
Never boil but one pound of sugar at a time no matter how much candy you intend making.
Pack your fondant all together in an earthen bowl and cover with a damp cloth until the next day.
Then shape into the desired forms.
Use for all kinds of French creams.